Wednesday, November 28, 2012

Sour Cream Coffee Cake

Before the days of Pinterest and food blogs, this was one of my go to coffee cake recipes. It is a real classic! Today I had a meeting planned in the morning but had to cancel because a couple of the ladies couldn't make it. So, now my boys get to enjoy the whole cake!!

  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans (I've used walnuts in the past)
  • 1 1/2 teaspoons ground cinnamon
  • Coffee Cake 
       3 cups all-purpose or whole wheat flour
       1 1/2 teaspoons baking powder
       1 1/2 teaspoons baking soda
       3/4 teaspoon salt
       1 1/2 cups granulated sugar
       3/4 cup butter or margarine, softened
       1 1/2 teaspoons vanilla
       3 eggs
       1 1/2 cups sour cream 
  • 1/2 cup powdered sugar 
  •  1/2 teaspoon vanilla 
  • 1 to 2 tablespoons milk
    • Step 1   Heat oven to 350ºF. Grease 12-cup bundt pan
    • Step 2   In small bowl, mix all Filling ingredients; set aside.
    • Step 3   In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
    • Step 4   Spread 1/2 of the batter  in pan; sprinkle with the filling. Add remaining batter.
    • Step 5 Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
    • Step 6  Meanwhile, mix powdered sugar, vanilla, and milk to make the glaze.  Drizzle cake with glaze.

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    You can check out other recipes and crafts over at High Heels and Grills
    where I linked this recipe to!


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